Kerala Vazhakka Parippu Erissery is a traditional Kerala dish that combines raw banana (Vazhakka) and dal (Parippu) with spices and grated coconut – truly mouth-watering! Raw Banana Curry Kerala style is a savory vegetarian gravy recipe, easy to make and perfect when served with a plateful of hot rice.
Nutritionally, green bananas are rich in vitamins, minerals and fiber, and they contain a starch that helps control blood sugar, lower blood cholesterol and manage weight.
Research on coconut oil has shown that it improves/reverses the effects of Alzheimer’s and helps treat hypothyroidism.
Kerala Vazhakka Parippu Erissery Recipe:
Erissery is a spicy thick curry made of vegetables like pumpkin, raw bananas and yam, alone or in combination with beans or lentils. You’ll enjoy the great combination of veggies, lentils and spices!
Erissery is an unavoidable item in Kerala sadhya, which we generally serve on fresh plantain leaves. In northern Malabar, Erissery is usually served as a side dish, whereas in middle Travancore it is not as thick in consistency and often served as a main curry with rice, alongside a good spoonful of ghee.
How to make Kerala vazhakka parippu erissery with raw banana:
To make Kerala Vazhakka Parippu Erissery, peel and cube raw bananas.
Clean and wash Tur Dal.
Pressure cook along with dal and turmeric for around 15 minutes. Lightly mash the cooked dal and raw bananas.
Meanwhile grind green chilies, grated coconut, garlic pods and cumin seeds to a smooth paste.
Add salt and the ground coconut paste to the mashed dal-raw bananas and cook over low heat for 5 minutes. Set aside.
Keep the tempering ingredients ready.
Heat oil in a pan. Splutter mustard seeds. Toss in chopped shallots and fry to nice brown.
Add red chillies and freshly grated coconut. Mix well and fry till the coconut starts to brown.
Add curry leaves to the seasoning, mix well and pour over the raw banana-dal curry.
Combine well and serve Kerala Vazhakka Parippu Erissery with steaming hot white rice and pappads.
Parippu Kaya Curry Recipe details:
- Raw bananas - 3-4
- Yellow dal Toor Dal – ½ cup
- Coconut - 1 cup
- Green chilies - 4-5
- Garlic – 2 pods
- Cumin seeds – ½ tsp
- Turmeric powder – ½ tsp
- Salt to taste
- Refined oil - 1 tbsp
- Shallots - 3-4 chopped
- Red chillies - 2-3
- Mustard seeds - 1 tsp
- Grated coconut – ¼ cup
- Curry leaves - 6-8
Cut the raw bananas into small cubes.
Wash the dal.
Pressure cook raw bananas and dal with turmeric on medium flame for about 15 minutes.
Grind the grated coconut, green chilies, cumin seeds and garlic pods into a fine paste.
Mash the pressure-cooked bananas and dal slightly. Do not overdo, as it will become sticky and thick.
Add salt and coconut paste (step 4) to the mashed bananas and cook for about 5 minutes over low flame. Keep aside when done.
Take a separate pan and heat it. Add 1 tbsp oil.
Add mustard seeds and when they splutter, add the chopped shallots and fry till they turn golden brown.
Add the red chillies and grated coconut and keep frying until the coconut turns brown. You will start getting the distinct smell of coconut and shallots.
Finally add the curry leaves to the tempering.
Add the contents of the pan to the cooked bananas and coconut paste.
Stir the contents and serve Vazhakka and Parippu Erissery with rice and pappadams.
* Typical Kerala dishes are cooked in coconut oil, especially the tempering part. But you can use refined oil instead if the taste/smell of coconut oil doesn’t agree with you.